It was the eve of Halloween and James’ final day on call (meaning he can’t be more than 15 minutes away from a computer with internet access) so we decided to carve pumpkins and being one not to waste, use the flesh to make pumpkin soup.
The pumpkin carving was quite straight forward, James put a lot more effort into his into making it scary whilst I tried to make mine look friendly.
I sent James on an adventure to the Bake-haus and he purchased some of their delicious yoghurt bread although he only went and forgot to get a bloody stamp on the loyalty card. It made me a little sad but the tastiness of the bread quickly cheered me up.
Ingredients (serves 4)
Olive oil – 2 tablespoons
Onion – 1
Pumpkin flesh – 750g chopped
Vegetable stock – 550ml
Double creme – 100ml (although you can probably use creme fraiche instead)
Bacon lardons – 180g packet
Cumin and chilli powder to taste, potentially try nutmeg as well
Put olive oil into pot and add onions, cook for 5-10 mins on low heat until soft
Add half the bacon lardons to pot
Add pumpkin and cook for 5 mins
Add vegetable stock, cook with lid on for 10 mins
Add double creme
Add cumin and chill powder
Use a hand blender and puree the mixture
Pass through a sieve
Pour into bowls
Heat remaining half of lardons and top the soup with these
Today I took a midweek day off work and tested out the KMix’s ability at making chocolate mousse and it was a success.
The ingredients were (for 3/4 people):
85g dark chocolate (we used 72% cooking chocolate although next time we will upgrade to a nicer bar)
1 tbsp cocoa powder
a tiny portion of coffee granules (we used 1/4 tsp and it was too much)
½ tsp vanilla extract
2 egg whites
1 tbsp golden caster sugar
50g 0%-fat Greek yogurt
raspberries to decorate
It was incredibly quick and easy to make, we simply:
Put chocolate, cocoa powder, coffee and vanilla with 1.5 tbsp cold water into a large bowl over a pan of simmering water. Stir and once melted, remove from the heat.
The melted chocolate mix will be quite thick, stir in 1.5 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.
Whisk the egg whites to fairly soft peaks (Kmix level 4 for a minute or so), then whisk in the sugar until thick and glossy.
Beat the yogurt into the cooled chocolate quickly (otherwise the chocolate can separate).
Fold 1/3 of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in (be careful not to over-mix or you will lose the volume of the mousse).
Spoon into 4 small cups and chill for a couple of hours, or overnight.
Top with a few raspberries before serving (it will keep for up to 2 days in the fridge). James decided to add granola to his for extra crunch. [Editors note: Granola recipe coming soon when we remember]
Whilst waiting for the chocolate mousse to set, we tried to go to a new restaurant on King’s street that served food on ‘boats’. Unfortunately we got there and it wasn’t open so I finally got to try Eat Tokyo, delicious food at really reasonable prices. We also checked out the ‘Decision’ exhibition by Carsten Holler at the Hayward Gallery. This involved walking through a dark corridor, fake gliding/flying, and a fun bumpy slide to exit. Our favourite part of the exhibit were glasses which flipped our view of the world upside down, it was very confusing and amusing.